I ate yogurt, granola, and fruit salad for breakfast.
For lunch I ate the PPI Chile Relleno and beans left from yesterday’s lunch.
At 5:00 Suzette picked me up and we drove to Southwest Foods and Costco to shop for the Center.
While at Costco we bought a few items for the house, including 6 lb. of hamburger, a package of nine lamb chops, a 24 oz. package of sugar snap peas, a farm raised steelhead salmon filet, a quart of heavy cream, a half gallon of half and half, and 15 lb. of Yukon gold potatoes.
We had invited Willy for dinner, so when we got home we decided to grill the salmon and make Couscous with tomato and shallot and steam the sugar snap peas.
The Couscous was easy. I finely minced ½ shallot and a Roma tomato and sautéed them in 3 oz. of butter with 1 cup of Couscous. I then added 1 ½ cups of boiling water to the pot and covered it and cooked the Couscous on a low temperature for a couple of minutes and then turned off the heat to allow the Couscous to steam.
I snapped about 1 ½ cups of sugar snap peas and Suzette steamed them for about 7 or 8 minutes.
I chilled a bottle of Tuatea Sauvignon Blanc from New Zealand ($7.99 at Trader Joe’s I think). It had that fruity citrus flavor I love in New Zealand Sauvignon Blanc.
Suzette found a bag of fresh cranberries in the garage fridge . Suzette loves cranberry sauce with salmon as much as any other kind of sauce so we decided instantly to make a cranberry sauce. She put he 12 oz. bag of cranberries in a 2 quart sauce pan and added about 1 cup of water and we added about 1 ½ cup of sugar. I then added the zest of 1 orange and the juice of 2 oranges to the pan. After the cranberry sauce had cooked for about ½ hour and thickened considerably, Suzette said she wanted to make a cranberry cream sauce. She melted 3 oz. of butter in an enamel pot and then we added 2 T. of flour and she cooked the roux for a couple of minutes. Then we added about ½ cup of cream and about 1 cup of milk until the sauce obtained a creamy consistency. Suzette then added about 1 cup of cranberry sauce to create a cranberry cream sauce. It tasted fabulous but it was an ugly muddy magenta color, very different in appearance from the glistening deep red of the cranberry sauce.
Suzette grilled the salmon filets outside in the full moon. When she brought the salmon filets in, she constructed our plates by placing a pile of Couscous in the middle, on which she lay a salmon filet and a generous spoonful of the cranberry cream sauce with a smaller pile of sugar snap peas on the side.
I poured glasses of wine and we had a lovely meal.
Bon Appetit
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